Biscuit

">Biscuit

Biscuit comes from French, the words ‘bis’, meaning twice, and ‘cuit’, meaning baked or cooked, and in days done by referred to

twice-baked pieces of dough or bread that were baked to a firm crispness so that they would keep on long voyages where there were no proper storage condition. This style of biscuit is these day known as pulled bread or rusks. It was first mentioned in the journals of seafarer Tannhauser, who in 1260 wrote ‘My Water is Cloudy’, my wheat “piscot”hard’.

In most countries today, however, the word biscuit refers to both sweet and savory, crisp and soft biscuit, leavened or unleavened, iced and decorated or those simply left plain, except in America, where a sweet biscuit is known as a ‘cookie’ and a savory biscuit known as ‘cracker’. Biscuit, in America refers to what other countries call ‘scones’ or small tea cakes.

That is very complicated biscuit. In fact, the biscuit term is not simply word that we knew before.

Biscuit is term that exist in English but there is some term about biscuit such as, biscotte comes from French and Biscotti comes from Italian.

Biscotti

Similar in both name and nature to the French biscotte, this double-baked Italian delight is more like a solid biscuit or cookie than the biscotti. It is quite firm and is served with cappuccino; it is meant to be dunked into the forhty drink to soften the biscuit and add flavor to the coffee.

Biscotte

Similar to a rusk, the French biscotte is a thin slice of bread, usually brioche, which is individually buttered, sprinkled with sugar and rebaked on the oven so that both sides of the slice are lightly golden brown. It is served with some dessert and for snacks or afternoon tea.

---Patisserie, Aaroon Marie ,1993(p. 24)

Biscuit Base
The term biscuit base can refer to two different types of bases. The first is a base for cheesecakes and mousse-style dessert where leftover or unneeded biscuit (cookies) are crushed into small pieces, mixed with melted butter and pressed into the base of cake tins. The second is a disc of sweet or short crust pastry which is baked round and used to place underneath decorated cakes or gateaux so that when a slice is cut from it, the slice is easier to serve because it is sitting on a stable base.

---Patisserie,Aaroon Marie ,1993(p. 25)